Summer heat can deplete and on hot days it’s nice to have a meal that is quick and easy to put together while not heating up the kitchen. Grated Raw Beet Salad is a favorite of mine that I make frequently throughout the year. Beets boost stamina for the long Summer days and contain valuable nutrients and anti-inflammatory properties.

This variation of the raw beet salad features fresh herbs that add another dimension of flavor. The finely grated ginger compliments the cooling cilantro and  mint that offer a refreshing after taste, while the beets provide an an excellent source of vitamins and minerals that need replenishing on hot Summer days.. I love it when the fresh herbs can be grown and picked from the garden and both of these herbs grow easily in pots or beds.

4 c. red beets grated (2 large or 3 medium beets)
¼ c. virgin olive oil
2 T. lime juiced (1 lime)
2 T. fresh cilantro minced
1 T. fresh mint minced
2 t. fresh ginger grated finely
1/2 t. Temple Taste Madras Curry or any Curry or Masala of your choice
½ t. real salt
a dash of cayenne and a splash of coconut aminos
Garnish ideas: raw hemp seeds and/or toasted pumpkin seeds.
Avocado and/or goat yogurt.

Wash beets and peel away touch skin if grating by hand leave whole. If placing in a food processor or salad shooter cut in quarters.
Grate beets into bowl and add 1/4 c. of virgin olive oil.
Cut limes in half and juice 2 Tablespoons of lime into the bowl.
Wash, mince and measure 2 Tablespoons of fresh Cilantro and 1 Tablespoon of fresh Mint. Finish with 2 teaspoons of ginger grated finely and ½ teaspoon real salt and a dash of cayenne.

Mix all of the ingredients together in the bowl and Serve or store in an airtight container. This salad remains fresh for days after making and can be used to garnish salads or eaten as a side dish.

Serving Suggestions: Place on a bed of sprouts or fresh greens like arugula. Garnish with Goat yogurt or hemp seeds and sliced avocado to create a complete meal.

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